1. 250g sourdough mother
2. 500g spelt flour
3. 300ml water (preferrably distilled)
4. 8g salt
5. 1/2 cup chopped walnuts (or pecans/ brazil nuts)
6. 1/4 cup sunflower seeds (could use seasame seeds)
7. 1/2 cup apricots and raisins (I have used figs instead of apricots- also delicious)
1. Use clean hands to mix sourdough mother with flour, salt and water. Once mixed, tear down the bread mixture (tearing and moulding) so that it forms a soft, silky dough.
2. Dust the dough in flour and put aside in a covered bowl overnight (or for at least 7 hours).
3. Then place the dough on your countertop and knock it back (gently folding
and moulding the dough whilst ensuring that you don't rip it). Add the rest of the ingredients (nuts, seeds and dried fruit) into the dough and continue to knock it back. Then dust it again with flour and cover for another couple of hours.
4. Then turn it out from the mould and place onto a well dusted tray. This is when I score my bread, making patterns on the bread with a knife.
5. Bake in the oven (already warmed up to Gas Mark 6) for 40 minutes. Make sure that you have an already heated tray underneath the loaf which you can put cold water in at the time of putting in the loaf. This steam will give your loaf a nice crusty crust.
6. Place aliminium foil over the top of the loaf and bake for another 15 minutes (otherwise the insides will be a bit wet and doughy).
7. Take out, let cool and slice your bread. Delicious when warm with butter melted in! Yummy!